Posts Tagged With: Cashew

I based this stew on Happy Herbivore’s African Kale and Yam Soup, but I wanted to add a nut butter, a hearty protein, use the ingredients I had on hand and make a larger batch so I made a few minor adaptations. Here’s the modified version:

Ingredients:

1 red onion, sliced into half moons

1 leek, top parts removed, cleaned and diced (or, just use another onion)

2 large sweet potatoes, cleaned and diced (I skin them as well)

4 cups water

1+ tsp vegetarian bullion paste

1 large bunch kale

4 tsp chili powder

2 tsp cumin

2 tsp garlic powder

1/2 tsp red pepper flakes

2 tsp curry powder

1.5 tbsp yellow miso paste*

1/2 tsp cinnamon

1 can chickpeas, drained and rinsed

2-4 tbsp nut butter (peanut or cashew) (optional)

handful+ cashews (optional)

bread to serve on the side

salt and pepper to taste

Instructions

Follow the original instructions at this link, but with the following two changes:

I don’t use prepared vegetable broth because it takes up a lot of space and goes bad within 7-10 days. Instead, I use this “better than bullion” broth base. To get it to dissolve, I warm water in a pyrex measuring class in the microwave, then once it is warm, stir in the vegetable bullion base.

After the kale has wilted down, add the chickpeas, nut butter and cashews.

Serve with toasted bread.

*Miso is the Japanese term for fermented soybean paste. It is a staple of Japanese and other Asian cuisines, so do not be scared of it! It is salty and so adds good flavor to dishes. It also adds a creaminess to dishes. I like to add miso paste to mashed potatoes. Here is a picture of white miso paste. There is also red miso paste, which is stronger in flavor and taste.